Sunday, February 15, 2009

Those nutrition labels on food do not easily frighten me. But, one label that always takes my breath away is that of heavy whipping cream. The fat and calories are staggering, yet nothing compares to its indescribable effect on a recipe.

Those of you who made the chocolate mousse know what I'm talking about. It's the quintessential special occasion ingredient. So, when the craving struck for a nice spaghetti with Alfredo sauce recently, I decided to try an alternative to the 4,000-calorie all-cream version, and grabbed a head of cauliflower.

If there was a game (called "Oppafoodosites") where someone yells out a food word, and you have to yell back the complete opposite - "cauliflower" would be my response to "heavy cream." But, as you'll see in this video recipe, the creamy cauliflower puree, with just a small splash of cream, makes a beautiful sauce.

I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. I used the very fine, dry breadcrumbs instead of the larger homemade crumbs you've seen me use in other videos, since I wanted a very fine, almost gritty texture to top the creamy sauce.

This cauliflower spaghetti Alfredo is a great "bridge" recipe, helping us transition from rich, decadent Valentine's offerings to much leaner winter fare. This tastes and feels very rich, but is actually quite light. Enjoy!

I will definitely put this recipe on the week's menu. I'm trying to stick with the dietary practice of food combining; and this recipe looks like it'll fit in perfectly. Thanks. I do find "whole wheat" pasta's texture to be unappealing. Barilla whole grain pasta's different?

I came up with a great recipe for making a 'mashed' cauliflower which (imho) totally blows potatoes away. This is cream optional too, I just use a bit of olive oil and veggie broth and the secret ingredient is adding half of one caramelized onion.

Just discovered Foodwishes-dot-com. This could be a very good year. What a fantastic blog! After a few months of Foodwishes instruction I may well be able to forego my "Man and a Can with a Plan" (as well as the follow-up "Man and a Can and a Microwave") cookbook.

Question: how is a food wish submitted for potential posting on how it's done properly prepared by Chef John? Is there a separate email address for that or am I overlooking a link on the right side of the webpage?

Oh wow... that looks delish, and I do not enjoy cauliflower normally. I think I will need to make it with the kitchen door closed and see what the family thinks. (if they knew what was in it I don't think they would try it with an open mind :)Thank you Chef John for another rut breaking recipie!

just made this for dinner - somehow I had every ingredient conveniently in my fridge. Its fantastic! I'm training for a marathon and this is a perfect recipe for me (can't have tomato sauce 'cause it gives me heartburn when I run, and avoiding regular alfredo 'cause of the fat content). Now I can carbo-load in style!

This looks so damn good, I can't believe going nearly-cream-free is that easy.

Quite a website you've got here sir, I too just found you through youtube. Though I'm a new attendee to your postings, I'm quickly burning through your old catalogue. I humbly encourage the idea of more branches thrown the vegetarian way.

Why does this happen to me? I just made mixed mushrooms alfredo sauce with penne. I just went to your blog and guess what?? You made something healthier for something I craved. Chef John...you rock dude!

I made this tonight, and it was ridiculously, disgustingly, delicious. How's that for a mix of adjectives?I added half a cup of cream by the way, because I like fat, what can I say.Thanks Chef John for this delicious recipe!

My mother-in-law used to make a peasant dish with cauliflower. She fried chopped onions in olive oil until translucent and added cooked cauliflower with some of the liquid and let that simmer while the spaghetti, which she broke in half, cooked. Tossed all together with lots of grated Italian cheese. I will have to try your recipe, looks wonderful.

Chef John I am a Chinese, but I really love your recipe. your food is yummy and beautiful It is impolite and impropriate to ask here. Do you have general meat sauce recipe for spaghetti, because I can't find it.thank you

I've a friend who's lactose intolerant - I'm sure that there's no substitute for the Parmesan, but as far as the cream goes - can she thicken it with anything else? (silken tofu, soy milk, something like that?). I understand if not, but if so, what's the best option, do you think?

Thanks as always Chef! Someone actually already asked my question (can i make a big pot of sauce and freeze), and you answered yes. So lets take it a step futher...

Always looking for ways to avoid the expensive takeout on those too-busy-to-cook evenings, and you can't beat leftovers for lunch. Always love leftovers but am wearey about making too much and freezing if it will end up ruinning it. Do you have a list of "favorites for freezing" from your website recipes? Or, do you have any hard and fast rules for the do's and don't of freezing. Given that we're all tightening our belts nowadays, could make for a timely post!

Same question to all you other loyal fans... any favorite Chef John recipes for freezing? -Thanks!

sorry to disappoint, but I almost never freeze food. After eating once and then the leftovers another day, it's usually gone. I know the cabbage rolls freeze well, as does any dough. Also, any soup or chili freezes.

I've made this twice already. The sauce is so smooth and creamy, I didn't miss the calories at all. I also love that when you microwave the leftovers the next day, the sauce stays nice and consistent, doesn't separate into a greasy mess like most alfredo sauces. The crispy, cheesy breadcrumb topping compliments this dish perfectly. Delicious! Thanks Chef John! =)

I have to admit that you have taught me to cook like a chef. I love your cooking videos. I even tried your thanksgiving turkey and it was beautiful. My family couldn't believe that I was able to cook. I'll never tell them that you're the man behind my stove! Thanks.

Cauliflower has, historically, been one of my least favorite (actually, loathesome) vegetables to consume. However, I have had 100% success with all of your recipes and thought that, perhaps, this one would cure me of my cauliflower hatred. My oldest daughter also loves alfredo (I typically dislike it almost to the degree of cauliflower), but I was willing to try this recipe because of my love for her and the fact that I have had a 100% success rate with you recipes and teaching videos. The results: this recipe is a family and guest favorite! Everyone for whom I prepared this (including me) has not been able to get over the fact that the sauce is primarily cauliflower...and that it could taste so good and develop such a rich texture. I was also intrigued by the fact that you used Barilla whole grain pasta. A friend of mine is diabetic and can only have this type of pasta; so, between wanting to make this for her and the fact that you recommended it, I had to try it. So, we'll finish up our stock of regular pasta and occassionally make our own from scratch; but, moving forward, its looking to be Barilla whole grain. Who knew it could be so good!

Romano is a good substitute for those who cannot use Parmesan. The former is made from sheep milk, the latter, from cow's milk. My husband is lactose intolerant, I am sensitive to casein & Romano works for both of us.